Mommy misses Marty

It is almost nine months ago since I gave birth to a healthy baby boy – baby Marty.  He was a true blessing, a perfect give for the entire family.
 
One of baby Marty’s first photo inside NICU
 
Suffering from polycystic ovaries syndrome (PCOS) was never an easy battle.  I came to a point that I thought having a child is close to impossible.   After taking medications and lots of prayers, I got well and everything went to normal.  
 
Baby Marty gave a lot of wonderful experience for us.  Finally, my parents had a little  baby boy to look after to since both their children are girls – me and my sister Stephanie.  Finally, my worries of not having a baby flew in thin air.  Finally, hubby has his little buddy.  And finally I have a mini-me. 🙂
 
Bonding moments with Daddy
 
Marty is like a breath of fresh air.  He came at the most perfect time of our lives.  More than any expensive spa, Marty is the best stress-reliever ever.  He can manage to wake you up at the wee hours of morning,  but make you smile by his silly (yet cute) moves.
 
Marty calmly rests on mom’s shoulder
Mommy misses you so much, my baby!  See you soon!
 
 

Pesto Fetuccini with Chicken

As mentioned on my Pancit Habhab Blog/Recipe, I cooked this dish also during “Father’s Day” to fill-in the tummies, not just of daddy and hubby, but of the entire family.
Since this is my first time to cook Pesto pasta, I followed a tip found on the packaging of McCormick Pesto Pasta Sauce Mix.  In this dish, I diluted the sauce mix to milk instead of water to make it creamy.
It’s been so long that I only cook pasta in two ways  – Pasta with pinoy spaghetti sauce (haven’t done it perfectly, hubby end up re-seasoning to correct the taste until now) and Pasta in carbonara sauce.  Since my parents are not a fan of pasta, I did not attempt to explore cooking a pasta dish.  It’s a good thing that hubby is a fan of pasta dishes – alas! I found a guinea pig for my pasta dishes.  Hubby will surely enjoy the journey of tasting my best and worst pasta dishes in a not-so-far future.
Ingredients:
500 g.  Fettuccine
100 g.  Chicken breast fillet, cut into bite-size pieces
400 g.   McCormick Pesto Pasta Sauce Mix
3 tbsp.  Canola oil (instead of using Olive oil, I chose a less-expensive and cholesterol-free one)
1 tbsp.  Finely-chopped onion
2 tbsp   Finely-chopped garlic
1/2 tsp  Ground Pepper
1/4 tsp  Salt
1 cup    Evaporated milk
1/4 cup Parsley to garnish
Cooking Instructions:
  1. Cook fettuccine until Al dente.  Do not forget to add few drops of oil and pinch of salt on the pasta.  Drain water from cooked pasta.
  2. Heat cooing oil in a skillet over medium heat. Saute garlic and onion until tender.  Add in chicken, then stir. 
  3. Season with ground pepper. Cook until chicken is golden, and cooked through.  Set the stove to low heat.
  4. In a bowl, mix 1 cup of evaporated milk with 400 g. of McCormick Pesto Pasta Sauce Mix.  Stir until the pesto pasta sauce is dissolved and properly mixed with evaporated milk.
  5. Pour in the pesto mixture to the skillet.  Stir until the pesto mixture is properly mixed with the other ingredients. 
  6. Cover and allow the chicken to absorb the pesto mixture.
  7. In a large bowl,  combine the pasta with the cooked ingredients.  Toss to coat evenly.
  8. To serve, garnish with parsley.
     
Number of servings:  good for 6 to 8